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Pennsylvania Dutch Scrapple Recipe
|Beef soup bone with meat||1 Large|
|Beef bones with marrow||1 Pound|
|Beef liver||2 Pound|
|Beef heart||2 Pound|
|Cornmeal||1 1⁄2 Cup (24 tbs)|
|Buckwheat flour||1 Cup (16 tbs)|
|Sausage seasoning||1 Teaspoon|
|Garlic powder||To Taste|
Serving size: Complete recipe
Calories 5544 Calories from Fat 1882
% Daily Value*
Total Fat 207 g318.5%
Saturated Fat 69.4 g346.8%
Trans Fat 1.9 g
Cholesterol 3994.7 mg1331.6%
Sodium 7724.8 mg321.9%
Total Carbohydrates 314 g104.7%
Dietary Fiber 30.3 g121.3%
Sugars 6.6 g
Protein 583 g1165.3%
Vitamin A 3069.5% Vitamin C 140.9%
Calcium 18.5% Iron 588.7%
*Based on a 2000 Calorie diet
Remove fat from meat; discard bones.
Boil liver and heart in stock until tender; remove, reserving 6 cups stock.
Process meat through food grinder; return to stock.
Stir cornmeal and flour into reserved stock gradually; add seasonings.
Cook over low heat for 1 hour, stirring frequently.
Pour into bread pans; chill until set.
Wrap in waxed paper; store in refrigerator.
Slice as needed; fry in lightly greased skillet.